Zucchini Bread with Sourdough

Name: Zucchini Bread with Sourdough
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 12 Raciones
Ingredients: 1.25 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 1 taza sourdough starter discard; 1 taza grated zucchini; 0.25 teaspoon salt; 1 unidad large banana, mashed; 0.5 taza brown sugar; 0.33333333333333 taza canola oil

Bread and Rolls

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Tiempo de cocción

1 h 30 min

Raciones

Dificultad

Easy

Tiempo de preparación

25 min

Esta receta Thermomix® para Zucchini Bread with Sourdough está lista en 1 h 30 min y rinde 12 porciones. Guía paso a paso con ajustes precisos de Thermomix® en MixBuch.

Descripción

This vegan zucchini bread is a delightful way to use up sourdough discard and enjoy the flavors of summer. The combination of zucchini, banana, and warm spices creates a moist and flavorful loaf that's perfect for breakfast, brunch, or a sweet snack. I've been making this recipe for years, and it's always a hit with family and friends. The sourdough discard adds a subtle tang that complements the sweetness of the banana and brown sugar. It's easy to prepare and bakes up beautifully in the oven. Enjoy a slice warm with a cup of coffee or tea!

Ingredientes (11 ingredientes)

1.25 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground nutmeg
1 taza sourdough starter discard
1 taza grated zucchini
0.25 teaspoon salt
1 unidad large banana, mashed
0.5 taza brown sugar
0.33333333333333 taza canola oil

Preparación (7 pasos)

Prepare the oven and loaf pan

Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan. This step is done outside of the Thermomix.

Combine dry ingredients

Configuración Thermomix®

10 seg/Velocidad 4

Add 1 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg to the mixing bowl. Mix for 10 Sec./Stufe 4 to combine.

Prepare sourdough discard

Stir 1 cup sourdough starter discard in a separate bowl. Let sit until bubbles start to form, about 5 minutes. This step is done outside of the Thermomix.

Prepare zucchini

Place 1 cup grated zucchini in a separate bowl. Sprinkle with ¼ teaspoon salt and toss to combine. Let sit for 5 minutes. Gently squeeze small handfuls of zucchini over the sink to drain any liquid. This step is done outside of the Thermomix.

Combine wet ingredients

Transfer zucchini to a large mixing bowl and add 1 large mashed banana, ½ cup brown sugar, and ⅓ cup canola oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. This step is done outside of the Thermomix.

Incorporate dry and wet ingredients

Add flour mixture gradually to the zucchini mixture, stirring until just incorporated. This step is done outside of the Thermomix.

Bake the bread

Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes. This step is done outside of the Thermomix.